This research aimed to characterize bioplastic packaging made from modified tapioca flour so that it has the best thickness, transparency, tensile strength, elasticity and biodegradability values. This research was conducted at the Laboratory of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor, starting from February-April 2019. Bioplastic were tested namely bioplastic in four treatments and three repeat with the addition of chitosan (K) and gelatin (G) concentrations, namely treatment A (2% K, 5% G), B (3% K, 10% G), C ( 4% K, 15% G), and D (4% K, 20% G). The data obtained were analyzed using a comparative descriptive method. The parameters observed included thickness, transparency, tensile strength, percent elongation, and biodegradability. Thickness testing with measurement methods at 5 different spots using a digital screw micrometer. Transparency testing was done by the method of inserting a sample in the spectrophotometer and the absorbance value was determined. Tensile strength and elongation tests were carried out by the withdrawal method at both ends of the sample using the Instron tool. Testing the value of biodegradability was carried out using the soil burial test method. The best bioplastic packaging produced is using the addition of 2% chitosan and 5% gelatin concentration which is seen from the thickness parameter values of 0,072 mm, transparency value of bioplastic 2,09, the tensile strength of 19,05 MPa, percent elongation 28,333% and can be degraded by soil after 14 days about 99,84% based on Japanesse Industrial Standard (JIS).
 Afriyah, Y., W. D. R. Putri, S. D. Wijayanti. Addition of Aloe vera L. with Addition of Breadfruit (Artocarpus communis) and Canna (Canna edulis Ker.) to the Characteristics of Edible Film. Food and Agroindustry Journal 3 (4) (2015) 1313-1324.
 Agustina, A. Preparation and Characterization of Modified Carbohydrate and Tapioca Edible Chitosan Nano Film and Modified Application and Application to Seaweed Jelly Candy. Essay. Faculty of Fisheries and Marine Sciences, Fisheries Study Program, Padjadjaran University. Jatinangor (2018).
 Al-Hassan, A. A., M. H. Norziah. Starch-Gelatin Edible Films: Water Vapor Permeability and Mechanical Properties as Affected by Plasticizers. Journal Food Hydrocolloids 26 (1) (2012) 108-117.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.